My all time favourite lamb cutlet recipe. If only lamb was a bit cheaper I'd have these every week...
80ml / 1/3 cup olive oil
2tbs Dijon mustard
1tbs chopped fresh parsley
2tbs soy sauce
6 cloves garlic, crushed
freshly grounds black pepper
12 frenched lamb cutlets
Place oil, mustard, parsley, soy sauce, garlic and pepper in a medium bowl and which until combined.
Coat cutlets with mustard mixture. Marinate in the fridge for a few hours or overnight.
Cook cutlets on a heated oiled griddle, grill or BBQ, until browned on both sides and cooked as desired.
Serves 3-4
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